Full Time - Assistant Campus Catering Chef

About the role

This position oversees the daily operations in the production area, managing and developing designated units' operations staff. Key responsibilities include menu development, inventory management, training staff, and resolving customer issues.

Responsibilities

• Manages and develops designated units’ operations staff, setting work priorities, conducting staff meetings, coordinating training, evaluating performance, and directing work assignments.
• Oversees the daily operations in the production area.
• Assists in preparing financial projections and forecasts of cost/benefits for new projects.
• Develops and implements new menu items that respond to customer needs and meet profitability goals.
• Directs the daily preparation of standard and gourmet food items.
• Resolves customer issues and complaints to ensure customer satisfaction.
• Maintains proper inspections, handling, and storage for all inventories of food, supplies, linens, and equipment; ensures compliance with all company policies and regulations.
• Recruits, trains, develops, and evaluates managerial, full-time, and part-time staff.
• Establishes and maintains food quality/production/cost control standards and ensures compliance with standards.
• Develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, and university personnel.
• Complies with and ensures continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health.

Requirements

• Minimum Education: Associate degree in Business or Hotel/Restaurant Management or a recognized culinary institution; Bachelor’s degree preferred; at least four years’ experience in high volume, multi-unit food service operations and at least two years’ supervisory experience; or equivalent combination of education and experience.
• Skills: Strong communication and interpersonal skills, computer literacy, mathematical/financial skills, and proven leadership skills. Serve Safe Certified Food Management Certified preferred.

Qualifications

• Education: Associate degree in Business or Hotel/Restaurant Management or a recognized culinary institution; Bachelor’s degree preferred.
• Experience: At least four years’ experience in high volume, multi-unit food service operations and at least two years’ supervisory experience.
• Skills: Strong communication and interpersonal skills, computer literacy, mathematical/financial skills, and proven leadership skills. Serve Safe Certified Food Management Certified preferred.

Skills

• Strong communication and interpersonal skills.
• Computer literacy.
• Mathematical/financial skills.
• Proven leadership skills.
• Serve Safe Certified Food Management Certified (preferred).

Benefits

Not specified.

Pay

Pay Rate: $34.00–$37.00 per hour

Schedule

Flexible schedule based on operational needs.